Tofu biryani recipe
Vegan tofu biryani is a delicious one pot meal which makes you fall in love with vegan cuisine again.
Ingredients
For Marination
- 300 gm firm tofu
- ¾ cup coconut yogurt
- 1 tablespoon dried mint
- ½ tablespoon garam masala powder
- ½ tablespoon curry powder
- 1 tablespoon ginger garlic paste
- ½ tablespoon salt
For Biryani
- 3 tablespoon oil
- 2 large onions finely sliced
- 1.5 cups basmati rice soaked in water for 30 minutes
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 green chilli optional,add if you like it spicy
- 7-8 saffron strands soaked in warm coconut milk/dairy milk
Whole spices
- 1 teaspoon cumin seeds
- 2 bay leaves
- 2 black cardamom pods
- 2 green cardamom pods
- 2 cloves
- 4 black peppercorns
- Salt to taste
Instructions
Soak and Marinate tofu
- Mix coconut milk or yogurt with spices, salt, and soya chunks. Marinate tofu pieces for at least 4 hours or overnight.
Cook Masala Base & Soya
- Heat oil in a heavy-bottom pot or Instant Pot. Add cumin seeds, bay leaves, black cardamom, green cardamom, cloves, and peppercorns.
- Sauté for 1–2 minutes until fragrant.
- Add onions with a pinch of salt and cook until golden brown. Stir in ginger paste, garlic paste, and green chillies.
- Add marinated tofu and cook for 8–10 minutes. Stir in chopped mint and coriander leaves.
Cook Rice Separately
- In a large pot, bring 5–6 cups of water to a boil with salt.
- Add soaked basmati rice and cook until 70% done (about 7–8 minutes).
- Drain completely.
Layer & Cook Biryani
- Layer the cooked rice over the tofu mixture.
- Drizzle saffron-infused coconut milk over the rice. Top with fried onions if desired.
- Instant Pot: Use Slow Cook mode for 15 minutes.
- Stovetop: Cover with a tight-fitting lid and cook on the lowest flame for 15–20 minutes.
Rest & Serve
- Let the biryani rest for 10 minutes before fluffing gently.
- Serve with onion coconut yogurt raita and lemon wedges.